Ministère du Commerce, de l'industrie, des postes et télégraphes. Direction du travail. Commission de codification des lois ouvrières. Code du travail et de la prévoyance sociale. Livre IV. De la juridiction ; de la conciliation et de l'arbitrage ; de la représentation professionnelle. Rapporteur : M. La Borde PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Ministère du Commerce, de l'industrie, des postes et télégraphes. Direction du travail. Commission de codification des lois ouvrières. Code du travail et de la prévoyance sociale. Livre IV. De la juridiction ; de la conciliation et de l'arbitrage ; de la représentation professionnelle. Rapporteur : M. La Borde PDF full book. Access full book title Ministère du Commerce, de l'industrie, des postes et télégraphes. Direction du travail. Commission de codification des lois ouvrières. Code du travail et de la prévoyance sociale. Livre IV. De la juridiction ; de la conciliation et de l'arbitrage ; de la représentation professionnelle. Rapporteur : M. La Borde by Louis La Borde (conseiller à la Cour de cassation.). Download full books in PDF and EPUB format.
Author: Louis La Borde (conseiller à la Cour de cassation.)
Publisher:
ISBN:
Category :
Languages : fr
Pages : 34
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Author: Louis La Borde (conseiller à la Cour de cassation.)
Publisher:
ISBN:
Category :
Languages : fr
Pages : 34
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Book Description
Author: Arthur Fontaine
Publisher:
ISBN:
Category :
Languages : fr
Pages : 17
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Author: The Law The Law Library
Publisher: Createspace Independent Publishing Platform
ISBN: 9781717264145
Category :
Languages : en
Pages : 62
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Book Description
Taxes Management Act 1970 (UK) The Law Library presents the official text of the Taxes Management Act 1970 (UK). Updated as of March 26, 2018 This book contains: - The complete text of the Taxes Management Act 1970 (UK) - A table of contents with the page number of each section
Author: William B. Cohen
Publisher: [Stanford, Calif.] : Hoover Institution Press
ISBN:
Category : History
Languages : en
Pages : 314
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Author: Amy B. Trubek
Publisher: University of Pennsylvania Press
ISBN: 9780812217766
Category : Business & Economics
Languages : en
Pages : 196
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Book Description
"Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world," observed the English author of The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French. For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world. One of the first reference works for chefs, Ouverture de Cuisine, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility. Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine dining, making the cuisine of the French aristocracy the international haute cuisine. Eager to prove their "good taste," the new elites of the Industrial Age and the bourgeoisie competed to hire French chefs in their homes, and to entertain at restaurants where French chefs presided over the kitchen. Haute Cuisine profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child. The French influence on the world of cuisine and culture is a story of food as status symbol. "Tell me what you eat," the great gastronome Brillat-Savarin wrote, "and I will tell you who you are." Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit!
Author: Martin Thomas
Publisher: France Overseas: Studies in Em
ISBN: 9780803238152
Category : History
Languages : en
Pages : 0
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Book Description
Volume 1: What made France into an imperialist nation, ruler of a global empire with millions of dependent subjects overseas? Historians have sought answers to this question in the nation's political situation at home and abroad, its socioeconomic circumstances, and its international ambitions. But all these motivating factors depended on other, less tangible forces, namely, the prevailing attitudes of the day and their influence among those charged with acquiring or administering a colonial empire. The French Colonial Mind explores these mind-sets to illuminate the nature of French imperialism. The first of two linked volumes, this book brings together fifteen leading scholars of French colonial history to investigate the origins and outcomes of imperialist ideas among France's most influential "empire-makers." Considering French colonial experiences in Africa and Southeast Asia, the authors identify the processes that made Frenchmen and women into ardent imperialists. By focusing on attitudes, presumptions, and prejudices, these essays connect the derivation of ideas about empire, colonized peoples, and concepts of civilization with the forms and practices of French imperialism in the nineteenth and twentieth centuries. The contributors to The French Colonial Mind place the formation and the derivation of colonialist thinking at the heart of this history of imperialism. Volume 2: Violence was prominent in France's conquest of a colonial empire, and the use of force was integral to its control and regulation of colonial territories. What, if anything, made such violence distinctly colonial? And how did its practitioners justify or explain it? These are issues at the heart of The French Colonial Mind: Violence, Military Encounters, and Colonialism. The second of two linked volumes, this book brings together prominent scholars of French colonial history to explore the many ways in which brutality and killing became central to the French experience and management of empire. Sometimes concealed or denied, at other times highly publicized and even celebrated, French violence was so widespread that it was in some ways constitutive of colonial identity. Yet such violence was also destructive: destabilizing for its practitioners and lethal or otherwise devastating for its victims. The manifestations of violence in the minds and actions of imperialists are investigated here in essays that move from the conquest of Algeria in the 1830s to the disintegration of France's empire after World War II. The authors engage a broad spectrum of topics, ranging from the violence of first colonial encounters to conflicts of decolonization. Each considers not only the forms and extent of colonial violence but also its dire effects on perpetrators and victims. Together, their essays provide the clearest picture yet of the workings of violence in French imperialist thought.
Author: Judith F. Stone
Publisher: State University of New York Press
ISBN: 1438421389
Category : Political Science
Languages : en
Pages : 282
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Book Description
During the last one hundred years, programmatic social reform legislation has increasingly been accepted as an essential economic, social and political component of advanced capitalist nations. The Search for Social Peace investigates the reform movement in France—from its origins in the 1890s until the First World War—and details the struggle to end class conflict and achieve social peace. Who the reformers were, what they argued and how successful they were in fulfilling their promises are among the questions answered in The Search for Social Peace. Facing the pressures of an industrializing economy and the rise of an active, enfranchised working class, French reformers coalesced into a parliamentary force which, by 1910, could claim passage of a number of major reform laws. Judith Stone examines the results of this reform effort and demonstrates why legislation failed to alter deeply entrenched patterns in labor relations. Her study deepens our understanding of the social and political stalemate during the Third Republic. Social legislation, its cost and impact on the labor market and labor relations, is again the subject of intense debate. The current political climate makes all the more relevant the earlier reform effort, its supporters, their goals, their opponents—all of which are covered in this lucid work.
Author: Marsha Siefert
Publisher: Central European University Press
ISBN: 9633863384
Category : Political Science
Languages : en
Pages : 484
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Book Description
Labor regimes under communism in East-Central Europe were complex, shifting, and ambiguous. This collection of sixteen essays offers new conceptual and empirical ways to understand their history from the end of World War II to 1989, and to think about how their experiences relate to debates about labor history, both European and global. The authors reconsider the history of state socialism by re-examining the policies and problems of communist regimes and recovering the voices of the workers who built them. The contributors look at work and workers in Albania, Bulgaria, Czechoslovakia, the German Democratic Republic, Hungary, Poland, Romania, and Yugoslavia. They explore the often contentious relationship between politics and labor policy, dealing with diverse topics including workers’ safety and risks; labor rights and protests; working women’s politics and professions; migrant workers and social welfare; attempts to control workers’ behavior and stem unemployment; and cases of incomplete, compromised, or even abandoned processes of proletarianization. Workers are presented as active agents in resisting and supporting changes in labor policies, in choosing allegiances, and in defining the very nature of work.
Author: Pennsylvania. Department of Agriculture. Dairy and Food Division
Publisher:
ISBN:
Category :
Languages : en
Pages : 980
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Author: Ayman Hafiz Amer Eissa
Publisher:
ISBN: 9789535152682
Category :
Languages : en
Pages : 304
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Book Description
This book is an example of a successful addition to the literature of bioengineering and processing control within the scientific world. The book is divided into twelve chapters covering: selected topics in food engineering, advances in food process engineering, food irradiation, food safety and quality, machine vision, control systems and economics processing. All chapters have been written by renowned professionals working in food engineering and related disciplines.
